Dry Potato-Cauliflower Curry (Sukhi Aloo-Gobhi Subzi)

Blogging Marathon# 57: Week 4/ Day 2

Theme: Side Dishes for Rice/ Roti

Dish: Dry Aloo-Gobhi Curry

Today's side dish is with a popular combination of Aloo and Gobhi (potato and cauliflower). If you have watched 'Bend it like Beckham' movie you know how important it is to learn to make Aloo-GoBHI in Punjabi families :-)

There are quite a few different ways of making this curry. This particular recipe is from a Telugu cooking show and the chef said this is dhaba style of making this dish. I never ate in a proper dhaba, so I cannot vouch for the authenticity of the curry, but all I can say is it tastes amazing.

The addition of spices gives this curry an awesome flavor. I rarely use ground anardhana in dishes, but in this curry it gives a nice tangy taste that perfectly balances the other spices. Curry goes great with both rice or roti.

Ingredients: Serves 4

Potato - 2 medium, peeled and chopped
Cauliflower - 2 cups florets (about half of a medium cauliflower)
Onion - 1 medium, chopped
Tomato - 1 medium, chopped
Ginger+garlic paste - 1tsp
Red Chili flakes - 1tsp (adjust as per taste)
Kasoori methi - 1tsp, crushed
Cilantro - 3tbsp, finely chopped

For the Spice Mix:
Garam Masala - 1tsp (homemade or store bought)
Turmeric - ½tsp 

Rock Salt (or regular salt) - to taste
Besan/ Chickpea flour - 2tbsp
Anardana pd/ Ground dried pomegranate seeds - ½tsp
Ground Coriander - 1tsp
Ground cumin - ½tsp

For Tempering:
Cumin seeds - 1tsp
Garlic - 2 cloves, finely minced

Method:

• Par boil potato and cauliflower until fork tender. I microwave them separately to expedite the process. Heat a large nonstick skillet on medium flame, add 1tbsp oil and saute potato and cauliflower separately until lightly golden, about 8~10 minutes. Alternately you can deep fry uncooked veggies until golden. Remove onto a paper towel lined plate.
• Heat 2tbsp oil, add onions, ginger+garlic paste and cook for 4~5 minutes or until the onion turns lightly browned around the edges.
• Add tomato and cook till mushy. Next add the fried potato and cauliflower, mix well and cook for 2~3 minutes.
• In the meantime, combine the spices for the spice mix in a small bowl. Stir well and add this to the veggie mixture, cover and cook on low flame for all the flavors to mingle, about 6~8 minutes.
• Next add crushed red pepper flakes, kasoori methi and chopped cilantro. Cook covered for another 5 minutes. Turn off the heat and add the curry to the serving bowl.
• For the Tempering: Heat 2tsp oil in a small pan, add the cumin seeds and garlic. Once the seeds start to splutter and garlic is golden, pour the tempering over the curry. Serve with roti or rice.

 

Lets check out what my fellow marathoners have cooked today for BM# 57.